Development of convenient and nutritious extruded snacks using cereals, pulses and vegetables

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dc.contributor.advisorGrewal, Raj Bala
dc.contributor.authorYudhbir Singh
dc.date.accessioned2016-09-08T15:18:16Z
dc.date.available2016-09-08T15:18:16Z
dc.date.issued2013
dc.description.abstractThe present study was carried out to develop convenient and nutritious extruded snacks using cereals, pulses and vegetables. The corn, pearl millet, kidney bean, green gram, carrot and mushroom were assessed for proximate composition, iron, zinc, total dietary fibre and antinutritional factors. Corn and carrot were also analyzed for total carotenoids. The effect of incorporation of different levels of pearl millet, pulses flour and vegetables powder on pasting properties, water absorption, extensibility of dough and quality of RTE-Snacks was studied. Carrot and mushroom contained appreciable amount of minerals and total dietary fibre. Mushroom contained highest protein content among selected cereals, pulses and vegetables. No change in peak time, pasting and gelatinization temperature whereas decrease in peak, trough, setback, final and breakdown viscosity was noticed with incorporation of pulses flour (5-25%) either kidney bean or green gram as well as vegetables powder (2-10%) either carrot or mushroom. in composite flour (cereal mix flour containing pulse flour) whereas addition of pearl millet in the flour resulted in increase of viscosity parameters. No change in extensibility of dough but increase in force require to break dough was witnessed by addition carrot powder (2-10%) in composite flour whereas with incorporation of pulse flour either carrot or kidney bean in cereal mix flour (corn: pearl millet 70;30) and mushroom powder (2-10%) in composite flour decreased the force require to break dough. Increase in bulk density, hardness and decrease in expansion ratio and sectional expansion index (SEI) was observed with incorporation of pearl millet, pulse flour in cereal mix flour and vegetable powder in composite flour. Mean score of sensory sensory characteristics that 30% pearl millet flour in corn flour , 20% kidney bean and 15% green gram flour in cereal mix flour, carrot and mushroom powder up to 10% in composite flour (containing 15% kidney bean flour) whereas 10% carrot and 6% mushroom powder in composite flour (containing 10% green gram flour) can be incorporated. Results indicates that HQPM, pearl millet as well as pulses such as kidney bean or green gram along with vegetables (carrot or mushroom) can be used for the preparation of nutritionally superior value added RTE extruded snacks.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/76130
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFood Science and Technology
dc.subjectHQPM, pearl millet, kidney bean, green gram, carrot, mushroom, nutritious snacks, sensory characteristicsen_US
dc.these.typeM.Sc
dc.titleDevelopment of convenient and nutritious extruded snacks using cereals, pulses and vegetablesen_US
dc.typeThesisen_US
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